Vegan Stuffed Shells
Delicious vegan stuffed shells filled with ricotta-style tofu, spinach, and marinara sauce, perfect for any occasion.
Ingredients
Stuffing ingredients
- 1 cup ricotta-style tofu or cashew cheese Can substitute with cashew cheese for a creamier filling.
- 1 cup spinach, chopped Sautéing with garlic and salt enhances flavor.
- 1/2 cup nutritional yeast
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste salt and pepper
Main ingredients
- 12 large pasta shells Can use regular pasta shells, though stuffing may be messier.
- 1 cup marinara sauce Store-bought marinara can save time.
- Fresh basil for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions until al dente, then drain and set aside.
- In a mixing bowl, combine the ricotta-style tofu or cashew cheese, chopped spinach, nutritional yeast, minced garlic, Italian seasoning, salt, and pepper until well mixed.
Assembly
- Carefully stuff each pasta shell with the mixture and arrange them in a baking dish.
- Pour the marinara sauce over the stuffed shells, ensuring they are well covered.
Baking
- Cover the dish with foil and bake for 20-25 minutes.
- Remove the foil and bake for an additional 5-10 minutes until everything is heated through.
- Garnish with fresh basil before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. For longer storage, freeze tightly wrapped in plastic wrap and foil.